I love trying new things. Just loooove it. And I’m so grateful to be allowed to make Mother Hubbard’s kitchen my culinary laboratory: it is so much fun!
This recipe is Vegan but also Gluten Free! (Oh yeah!) And I bet it could be your best ally if you want to impress your friends and family during your holiday parties. 😉
I took the recipe from http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/. I tried to alter it but realized that people like sugar… (yes, I tried to put less sugar. I liked it but if you`re not a granola type of person, you should maybe just follow the recipe. I’m sure it’s pretty well balanced already.)
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
- 3 T coconut oil, melted (or sub other oil of choice)
- 3/4 cup cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
- 1 1/2 tsp baking powder
- Optional toppings: crush walnuts, pecans or semisweet chocolate chips
- Preheat oven to 350 degrees.
- Lightly grease a 12-slot standard size muffin pan (not mini).
- Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
- Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Optional: Sprinkle with crushed walnuts, pecans or chocolate chips. … Do not forget to add a festive touch! 🙂
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
- Store in an airtight container for up to a few days. Refrigerate to keep longer
And for the interested, the Minimalist Baker give us the nutritional information of the brownies (héhé!) :
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g
Enjoy your healthy tasty lovely totally black brownies and your holidays!! 🙂